Crab Toast

Also a great use of leftover crab and great served with the Crab Bisque recipe I previously posted.



1/2 lb lump crab meat, picked over for shells and cartilage
1 large egg
1 large egg white
2 tbsp minced green onions
1 tbsp minced fresh parsley leaves
1 tsp minced garlic
1/2 tsp salt
1/8 tsp freshly ground white pepper
3 oz cream cheese, cut into pieces
2 tbsp heavy cream
8 slices brioche, or home-style white bread
3 tbsp vegetable oil

Combine the crab meat, egg, egg white, green onions, parsley, garlic, salt and white pepper in a food processor and pulse until blended but still chunky.  Add the cream cheese and pulse until smooth and thick.  Add the cream and pulse until just blended, being careful not to over process.  Spread 1/4 of the crab meat mixture on each of 4 slices of bread, spreading it to the edges and smoothing the top.  You can fry like this or place another slice of bread on top and press down to make a sandwich.  Heat the vegetable oil over medium-high heat in a large skillet.  Add the crab toasts to the hot oil, in batches if needed and cook until golden on  on the first side, about 3 minutes, Crab mix facing top if you didn't make toasts into a sandwich.  Turn and cook until golden on the second side, about 2 minutes.  Drain on paper towels.  To serve, cut each toast diagonally into halves or quarters.  Serve alongside the Crab Bisque I previously posted.